Page 107 - Valetine Cake - Cookie - Candy Cookbook: Best Valentines Day Cookbook

interval. (This will take between 1 to 3 minutes, depending on your
microwave.)

Step 2

Arrange 24 paper bonbon or candy cups on a baking sheet. Pour a
small amount (about 2 teaspoons) of the melted chocolate mixture
into each cup. Tip the cups to coat the insides fully with chocolate.
Transfer the coated cups to the refrigerator. Reserve remaining
chocolate.

Step 3

Pour the cup of heavy cream, vanilla extract, and coffee liqueur in a
mixing bowl. Beat on high speed until frothy. Add the 2 teaspoons of
sugar and continue to beat on high until soft peaks form. Stir in the

hazelnut spread and beat on medium speed until combined. Quickly
fold in the reserved melted chocolate. (If the chocolate has started to
set up, place in microwave again for 10 seconds at 60% power.)

Step 4

Fill a pastry bag with the mousse filling and pipe it into each
chocolate cup. (If a pastry bag is unavailable, use a resealable
plastic storage bag and snip off a corner.) You may need to use a

spoon to smooth the tops. Chill the filled shells in the refrigerator for
at least 4 hours.

Step 5

Whip the 1/2 cup of cream until frothy; add the teaspoon of sugar

and whip until stiff peaks form. Use a pastry bag to top each
chocolate cup with a small dollop of whipped cream. Sprinkle with
chopped hazelnuts and top with a coffee bean. Refrigerate until
serving.

Cook's Notes

The chocolate cups can be made up to one day in advance of

serving. Store them in an airtight container in the refrigerator.